Mushroom Swiss Burger Soup

It’s cold and soup is where it is at for the next unknown cold months. Trying to mix it up this year and make more soups. The inspiration for this soup came from wanting a burger, but not really wanting a burger. I know that doesn’t make too much sense, but stay with me because the end result worked out really excellent!

I also have been on a select vegetable kick – brussel sprouts and mushrooms. This recipe doesn’t have brussel sprouts, but it definitely has mushrooms. I don’t have many pictures during the construction of this soup because I had quite a few pans working for me and wanted to keep on task with that. Surprisingly, even though it requires three pans to complete, the soup comes together really quickly when all components are prepped. It only took about 1 hr in total to throw this meal together. And it turned out to be a great weeknight meal – it’s definitely going to be on the rotation from now on.

Mushroom Swiss Burger Soup

Ingredients:

1 lb hamburger

1/2 tsp garlic powder

1/2 tsp onion powder

Kosher salt, 1/2 tsp + pinch

Fresh cracked pepper

2 tsp Worcestershire sauce

2 Tbls + 4 Tbls butter

1 lg pkg button mushrooms, sliced

4 Tbls all purpose flour

1 small onion, finely diced

2 cloves garlic, minced

2 cups heavy cream

2 cups beef stock

2 cups shredded Swiss cheese

Preparation:

Start with the hamburger – Mix the pound hamburger with garlic powder, onion powder, 1/2 tsp kosher salt, pepper and Worcestershire sauce. Combine well and roll into small 1/2 inch diameter meatballs. Heat skillet over medium heat and start cooking the meatballs, rotating often until they are cooked throughout.

Mushrooms – while meatballs are cooking, melt 2 Tbls butter in another skillet, add sliced mushrooms with a pinch of salt. Saute until soft, but still a little firm.

Soup Base – In a large stock pot or french oven, melt 4 Tbls butter over medium to med-high heat, and add onion and garlic. Cook for 3-5 minutes until onions are slightly translucent. Add flour and stir until all onions are coated and continue stirring often until flour is fully cooked, approx 6-8 minutes.** Slowly stir the heavy cream into the stock pot, a little bit at a time, combining flour/butter rue with the cream – you will see it thicken. When all the cream is incorporated, add the Swiss cheese until melted. When melted, finish it off with the beef stock and maybe a little more salt, pepper and Worcestershire sauce if needed after tasting.

When base is completed, add meatballs and mushrooms and stir together. You have your Mushroom Swiss Burger Soup! Serve with french bread or rolls and enjoy!

**This is an important step because if the flour isn’t fully cooked, you will have a raw flour taste in the soup.

Happy Cooking!!!

*Recipe is make up, but inspired by E’s sister who did a week of turning burgers into soups.